Southern Strawberry Shortcake with Buttermilk Biscuits: A Sweet Slice of Summer

There’s something magical about the first bite of Southern Strawberry Shortcake with Buttermilk Biscuits—the way the tender, flaky biscuit soaks up the sweet strawberry juices, the billowy whipped cream melting just slightly on top. It’s a dessert that tastes like sunshine, porch swings, and the kind of lazy afternoons we all crave. Whether you’re serving it at a backyard barbecue or sneaking a midnight snack straight from the fridge (no judgment here), this recipe is a love letter to summer.

Growing up in the South, strawberry shortcake wasn’t just a dessert; it was a celebration. My grandmother would pile high bowls of berries macerated with sugar, their ruby-red syrup pooling at the bottom, and sandwich them between her famous buttermilk biscuits. No spongy store-bought cakes here—just honest, buttery layers that crumble at the slightest pressure. This version stays true to those roots, with a few modern tweaks to make it foolproof. Trust me, once you try homemade biscuits as the base, there’s no going back.

Why You’ll Love This Strawberry Shortcake

This isn’t just any strawberry shortcake—it’s the best strawberry shortcake. Here’s why:

• Flaky, tender biscuits: The buttermilk adds tang and keeps them irresistibly soft.
• Juicy, sweet strawberries: Macerating them with sugar amplifies their natural flavor.
• Easy to customize: Swap in blueberries, peaches, or even a drizzle of bourbon for fun twists.
• Perfect for crowds: Assemble it ahead or let everyone build their own.

How to Make Southern Strawberry Shortcake

Ingredients You’ll Need

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for berries)
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk (plus extra for brushing)
• 1 cup heavy cream, whipped
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Macerate the strawberries: Toss sliced berries with sugar and let sit for 30 minutes until syrupy.
2. Make the biscuits: Whisk dry ingredients, cut in butter until pea-sized, then stir in buttermilk. Pat into a 1-inch thick round, cut into wedges, and bake at 425°F for 12–15 minutes.
3. Whip the cream: Beat heavy cream with vanilla until soft peaks form.
4. Assemble: Split warm biscuits, layer with berries and cream, and devour immediately.

Pro Tips

For the flakiest biscuits, handle the dough as little as possible—overmixing makes them tough. And if you’re feeling fancy, try adding a sprinkle of lemon zest to the berries (a trick I learned from Bon Appétit). Need more biscuit inspiration? Check out my Southern Buttermilk Biscuits guide for extra tips.

There you have it—the ultimate Southern Strawberry Shortcake with Buttermilk Biscuits, ready to steal the show at your next gathering (or Tuesday night dessert). It’s the kind of recipe that feels like a hug, simple yet deeply satisfying. And if you’re anything like me, you’ll be scraping the plate clean, savoring every last crumb and drop of syrup. For more summer dessert ideas, don’t miss my Southern Peach Cobbler—it’s another crowd-pleaser. Now, go grab those strawberries and let’s bake some happiness!

Southern Strawberry Shortcake with Buttermilk Biscuits

• Author: Southern Kitchen Classics

Print Recipe

Pin Recipe

---

Description

A classic Southern dessert featuring tender buttermilk biscuits layered with sweet macerated strawberries and freshly whipped cream. Perfect for summer gatherings!

---

Ingredients

Scale 1x2x3x

For the Crust:

• For the buttermilk biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• For the strawberry filling:
• 1.5 lbs fresh strawberries, hulled and sliced
• 1/3 cup granulated sugar
• 1 teaspoon lemon juice
• For the whipped cream:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

---

Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. 2. Make the biscuits: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. 3. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
4. 4. Stir in buttermilk just until dough comes together (do not overmix).
5. 5. Turn dough onto floured surface, pat into 1-inch thick rectangle, and fold over 3 times.
6. 6. Cut into 6 rounds using a 2.5-inch biscuit cutter and place on prepared baking sheet.
7. 7. Bake for 12-15 minutes until golden brown. Let cool slightly.
8. 8. Make strawberry filling: Combine strawberries, sugar, and lemon juice in a bowl. Let macerate for 30 minutes.
9. 9. Make whipped cream: Whip cream, powdered sugar, and vanilla to stiff peaks.
10. 10. Assemble: Split warm biscuits, layer with strawberries and juice, then top with whipped cream.

---

Notes

For best results, use very cold ingredients for the biscuits. The dough can be made ahead and refrigerated for up to 2 days before baking. Leftovers should be stored separately and assembled just before serving.